07/04/07

Jeffrey Hamelman Sourdough Walnut Raisin
Bread

I continued my rye baking with another of Hamelman's rye
bread. After eating his 70% rye made with the
Detmolder 3 stage method, I was very encouraged by the results. The flavor
of rye bread was really awesome. I must admit that I was a little
apprehensive when I shaped the bread. It looked and felt like a brick and in
my heart, I thought that it was going to turn out like a brick. Fortunately,
it turned out nicely.

His walnut raisin does not use the Detmolder method.
Instead, it uses a rather stiff sourdough starter fermented for up to 16
hours. The rye was 35% and hydration was 68%.